Go Back
To make these tasty carrot cake bars, you will need: - 2 cups grated carrots (about 4 medium carrots) - 1 cup all-purpose flour - 1 cup brown sugar - 1/2 cup granulated sugar - 1/2 cup vegetable oil - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1/2 cup crushed pineapple, drained - 1/2 cup chopped walnuts or pecans (optional) - 1/2 cup raisins (optional) - 1 cup cream cheese, softened - 1/4 cup powdered sugar - Zest of 1 orange (for frosting) You can customize your carrot cake bars with a few fun add-ins: - Chopped nuts: Use walnuts or pecans for crunch. - Dried fruits: Add raisins or chopped dates for sweetness. - Fresh ginger: Grate some fresh ginger for a warm kick. - Coconut flakes: Add unsweetened coconut for extra flavor. If you want to make swaps, here are some ideas: - Gluten-free flour: Use a gluten-free mix instead of all-purpose flour. - Applesauce: Swap half the oil with applesauce for a lighter version. - Non-dairy cream cheese: Use this for a dairy-free frosting. Choosing the right ingredients can boost your bars: - Carrots: Fresh, juicy carrots give the best flavor. - Brown sugar: This adds moisture and a rich taste. - Eggs: Use large eggs for best results. - Pineapple: Drain well to keep the batter from getting too wet. Make sure to sift your dry ingredients. This helps to mix them evenly. When mixing, don’t overdo it! Stir just until combined to keep your bars light. 1. Preheat your oven to 350°F (175°C). 2. Grease and line an 8x8-inch baking pan with parchment paper. 3. In a large bowl, mix vegetable oil, brown sugar, and granulated sugar. 4. Add eggs one by one, mixing well after each. Stir in vanilla extract. 5. In another bowl, sift flour, baking soda, cinnamon, nutmeg, and salt. 6. Gradually add dry ingredients to the wet mixture. Stir gently until mixed. 7. Fold in grated carrots, crushed pineapple, walnuts, and raisins if you like. 1. Pour the batter into your prepared pan. Smooth the top with a spatula. 2. Bake for 30-35 minutes. Check with a toothpick; it should come out clean. 1. Let the bars cool in the pan for 10 minutes. Use parchment to lift them out. 2. Cool completely on a wire rack. 3. For frosting, beat cream cheese and powdered sugar until smooth. 4. Stir in orange zest for a fresh taste. 5. Spread the frosting over the cooled bars. Cut into squares or rectangles. For the full recipe, refer to the ingredients section earlier in this article. Enjoy your delicious carrot cake bars! To bake the perfect carrot cake bars, follow these tips: - Use fresh ingredients: Fresh carrots give the best flavor. - Don't overmix: Mix the batter gently. Overmixing can make the bars tough. - Check for doneness: Insert a toothpick in the center. If it comes out clean, they are done. - Cool before frosting: Let the bars cool completely for the best frosting results. For a tasty frosting, consider these ideas: - Room temperature cream cheese: Make sure your cream cheese is soft. This helps it mix smoothly. - Add zest: Adding orange zest brightens the flavor of the frosting. - Taste and adjust: After mixing the frosting, taste it. Add more sugar if you like it sweeter. Avoid these pitfalls for better carrot cake bars: - Skipping the parchment paper: It helps you lift the bars out of the pan easily. - Using too much flour: Measure flour accurately. Too much can result in dry bars. - Not letting them cool: Frosting warm bars can melt the frosting and ruin the look. For the full recipe, check out the detailed steps above. {{image_2}} You can make gluten-free carrot cake bars by swapping the all-purpose flour. Use a gluten-free flour blend that measures cup-for-cup. Brands like Bob's Red Mill or King Arthur Flour work well. Keep the other ingredients the same. The bars will still taste great, and you'll enjoy the same moist texture. To make these bars vegan, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. For the cream cheese frosting, use a vegan cream cheese or a coconut whipped cream. This keeps the flavor rich while being animal-friendly. You can add fun flavors and textures to your carrot cake bars. Try mixing in some shredded coconut for a tropical twist. You can also add spices like ginger or cardamom for extra warmth. For a nutty crunch, include chopped pecans or walnuts. Dried fruit, like cranberries or chopped apricots, can add a burst of sweetness. The options are endless! For the full recipe, check out the detailed instructions above. To keep your carrot cake bars fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. They can stay at room temperature for up to three days. If you want them to last longer, refrigerate them. They will stay fresh for about one week in the fridge. If you want to freeze your carrot cake bars, wrap them well in plastic wrap. Then put them in a freezer-safe bag or container. This will protect them from freezer burn. They can last up to three months in the freezer. To enjoy, just thaw them in the fridge overnight before serving. To reheat your carrot cake bars, place them in the microwave for about 15-20 seconds. This warms them up without drying them out. You can also heat them in the oven at 350°F (175°C) for about 5-10 minutes. Enjoy your delicious bars warm, making them even more tempting! To make carrot cake bars from scratch, start with fresh ingredients. You need grated carrots, flour, sugar, eggs, and spices. Mix your wet and dry ingredients separately. Then combine them and fold in carrots and any extras like nuts or raisins. Bake in a greased pan at 350°F for about 30-35 minutes. Let them cool before frosting. This method gives you rich flavors and soft texture. Yes, you can substitute ingredients in this recipe. If you want a lighter option, use applesauce instead of oil. You can swap all-purpose flour with a gluten-free blend. For sweetness, you can use honey or maple syrup. Nuts and raisins are optional, so feel free to leave them out if you prefer. Just keep in mind that substitutions may alter the taste and texture slightly. Carrot cake bars last about 4-5 days at room temperature if stored in an airtight container. If you want them to last longer, you can refrigerate them for up to a week. For even longer storage, freeze the bars wrapped tightly in plastic. They can stay fresh for about three months in the freezer. Just remember to thaw them in the fridge before serving. This blog post covered carrot cake bars from start to finish. You learned about the key ingredients, tips for baking, and helpful variations. I shared important advice on storage and reheating. Making these bars can be simple and fun. As you create your own version, remember to play with flavors and ingredients. Enjoy the process and make this treat your own. Happy baking!

- Decadent Carrot Cake Bars

Indulge in the delightful world of baking with these Decadent Carrot Cake Bars! Perfectly moist and bursting with flavor, these easy-to-make treats combine fresh carrots, warm spices, and a luscious cream cheese frosting. This step-by-step guide will ensure your bars come out perfectly every time. Ready to impress your friends and family? Click through to discover the full recipe and enjoy a slice of sweetness today!
Print Recipe Pin Recipe

Ingredients
  

2 cups grated carrots (about 4 medium carrots)

1 cup all-purpose flour

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1/2 cup raisins (optional)

1 cup cream cheese, softened

1/4 cup powdered sugar

Zest of 1 orange (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang to make it easier to lift out later.

    In a large mixing bowl, whisk together the vegetable oil, brown sugar, and granulated sugar until combined.

      Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.

        In another bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

          Fold in the grated carrots, crushed pineapple, and if using, the chopped nuts and raisins. Make sure everything is evenly distributed throughout the batter.

            Pour the batter into the prepared baking pan, smoothing the top with a spatula.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the bars to cool in the pan for 10 minutes before lifting them out using the parchment overhang. Let cool completely on a wire rack.

                  Meanwhile, prepare the frosting: In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy. Stir in the orange zest for a hint of freshness.

                    Spread the frosting evenly over the cooled carrot cake bars. Cut into squares or rectangles as desired.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16 bars

                        - Presentation Tips: Arrange the carrot cake bars on a decorative platter and garnish with additional orange zest or crushed nuts for texture and color. For an extra touch, serve with a dollop of whipped cream on the side.